Mushrooms Stuffed with Parsley-Garlic Butter Recipe

Mushrooms Stuffed with Parsley-Garlic Butter Recipe

  • 3 ounces parsley, washed
  • 24 mushroom caps, about 2½ inches in diameter
  • 6 tablespoons butter, at room temperature
  • 2 tablespoons pine nuts
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • Salt
  • Freshly ground pepper
  • 3 slices whole wheat bread, about ½ inch thick
  1. Preheat the broiler.
  2. Remove and discard as many of the parsley stems as possible.
  3. Wipe each mushroom cap with a damp towel. Remove the stems and reserve them for some other use.
  4. In a blender or food processor, combine 4 tablespoons of the butter with the parsley, pine nuts, garlic, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Process until finely pureed. Stuff some of this mixture into each mushroom cap and place the caps on a baking sheet.
  5. Halve each slice of bread, so that you have 6 triangles.
  6. Sauté the bread triangles in the remaining butter until they are golden-brown on both sides. Salt them lightly and set aside.
  7. Just before serving, broil the mushrooms about 2 inches away from the heat, for about 5 minutes, or until they begin to soften and the butter is almost completely melted. Serve the mushrooms on the toast.
Recipe of the Day|